We went to the Rincon center branch of Yank Sing for dim sum yesterday.
If you've never been there, it's a restaurant located in the food court section of Rincon Center. Their main location is at Stevenson Street.
There were so many people there just for the dim sum service that tables were set up outside of the restaurant in the court itself.
We had the following:
Curried chicken satay. At left are shrimp dumplings.
Chive pastries with sesame sauce.
Crispy sea bass
Pork dumplings
Mushroom dumplings
Soup dumplings
Potstickers
Braised chicken feet. Not good - they were covered in a gloppy sweet sauce. Disappointing.
Peking duck.
One of these days when we go to Yank Sing, I'll be able to have some. We had missed this cart; by the time it came out again, we were leaving.
There were additional things we ordered not shown above - melon balls, egg tarts, mango pudding.
Bill came out to a little over $200 for four people.

Hi Don,
Actually, I don't know wine as well as you and probably many other people on this board. Here is one more pic in case you're interested. I'll take your word for it re their wine prices. I think I shot a pic of their tequila menu but that didn't come out as clear.

Cala (149 Fell Street (Van Ness Avenue) in Hayes Valley) has the worst service at any restaurant I've ever been to, and that is saying something. San Francisco has a wealth of good establishments (despite my feelings (mostly because we've been eating at the wrong places)). After today's experience, strike this one off the list and here is why:
* We were ignored for 15 minutes after being seated while FOH staff attended to two large parties in front of us who were seated at the same time we were;
* Staff described the menu to the aforementioned parties, we received only grudging, perfunctory treatment;
* The pickled vegetables that you see in the picture below were just laid down in front of us with no explanation whatsoever. Just as the server was about to walk away, B flagged her down and asked for a description;
* A minute after receiving the vegetables - which function as an amuse-bouche, a waiter arrived with drinks for the five and six-tops in front of us. He managed to smash one large goblet - somehow - while setting down the drinks, and in the process, accidentally doused B's clothes with alcohol. Shards of glass all over the carpet. No apologies whatsoever.
* After that incident, they didn't automatically reseat us; when we asked to be reseated, the waiter glared at us as if our request was out of the question, then relented.
* Most of the food is "meh". That's a pity because the menu reads well. At heart, it's overpriced Mexican food and there are much better elsewhere with a fraction of the preciousness.
* We ordered dessert. After handing us dessert spoons, they also laid down the check in front of us even though dessert was on the bill but BEFORE we had gotten them. Confronted with this faux pas, staff justified that by saying he thought I had asked for the "receipt". Also, I ordered mint tea which I never received. They comped the desserts...small comfort.
Stay away from here. You'll thank me later.
Oh, you want to see pictures of the food.
Ok...
Left: apple-ginger mocktini with hisbiscus agua fresca.Right: Hisbiscus agua fresca.
Dungeness crab tostada, celery root, habanero.
Abalone tostadas, trout roe, purple daikon.
These were "fine". They're basically corn chips with stuff on top. Sorry to sound harsh but you might say that the evening was already tainted.
Camaronillas with bay shrimp and carnitas.
Sopes playeros with black beans, crema and ricotta salata.
If you like thick corn cakes with no flavor and almost flavorless beans, these fit the bill.
Tamal with pork and achiote.
Probably the best thing we ate all evening. The tamal was steamed inside a banana leaf.
Opah salpicón with puntarella and cilantro, served with warm tortillas.
Basically a do-it-yourself fish taco. Second best thing we ate tonight.
Printing your dessert menu on dark blue paper is a great idea if you like your guests using pocket flashlights just to read them.
Buñelo with apples and ricotta. My mom-in-law loved it.
Flan de cajeta.
Rich and intense. Perfect, actually.
Blood orange sorbet.

For dinner tonight, we had
Pasta con sugo di costine di maiale
Green beans and endive braised in an olive oil bath with garlic, Meyer lemon and anchovy
The spareribs were seasoned with salt and pepper, then set aside for 15 minutes. Then browned in 2 tbsp. olive oil with garlic on all sides, then added 1 28 oz. can whole plum tomatoes and 1/3 that amount of water, along with a little more salt and some torn basil leaves. Brought liquid to a boil, then covered and braised for two hours. Uncovered during the last 10 minutes and simmered on high to reduce and thicken the sauce. This is technically two dishes in one. Tossed with some cooked pasta with sauce and grated pecorino cheese, and served that as a first course. The second course consisted of the ribs with more sauce.
The recipe for the contorno is here but I reduced the amount of olive oil by 50% and substituted green beans and curly-leaf endive.

I guess I've been making congee/jook wrong all this time by using long-grain rice even though that's the method that was taught to me by my mom and her mom...
PS. Jook is typically made with long-grain rice since it's Chinese in origin. Okayu which may be what that food blogger was originally thinking of is Japanese congee made with short-grain rice. Congee is also common in southeastern Asian countries like Vietnam, Cambodia, Laos and the Philippines. In the PI, it's known as arroz caldo and it's prepared differently. A little fact checking goes a long way. ETA arroz caldo is also typically made with long-grain rice...but can be made with short-grain rice, glutinous rice and other types of rice.
PPS. 6 cups of water to 1 1/2 cups rice is way off w/r/t a liquid to solid ratio. It should be more like 9-10 cups water to 1 cup rice, although having said that, my understanding is that you don't need as much liquid when cooking with an Instant Pot. Also, depending on what it is you're making, the cooking times and ratio of liquid to solid can vary.
PPPS. The texture of the rice shown in her pictures isn't congee - the rice hasn't broken down and is too solid.
This is more like it.

Garbure (with pork shoulder, duck confit and saucisse de Toulouse ("garlic sausage with red wine and thyme"))
For those keeping track, it's from pages 86-88 of "Around My French Table" by Dorie Greenspan. It's an awesome pot of soup and next time, I'll be sure to separate the meat and vegetables from the broth which is luxurious enough to serve on its own as a first course.
See you tomorrow!

Black truffle. At left is an American quarter coin for size comparison.
This specimen cost about $160 and is from Spain. Very pungent too.
Breakfast for us was a French omelette (3 eggs, salt, black pepper, 1 tbsp. water cooked in melted unsalted butter) served with a generous shaving of black truffles on top.

tonight was date night so we went to a local seafood place
Anchor Oyster Bar - 579 Castro (18th Street)
I don't remember the provenance of these oysters
Served with mignonette and cocktail sauce with horseradish
Cioppino, served with garlic bread
This is a half-portion, enough for two people
I finished it, of course. B joked, "Do you have a bottomless pit for a stomach, because I don't understand where you're putting all of that food!"
Sea scallops, roasted potatoes, vegetables
Then we went across the street to an ice cream shop
Snowball ice cream is toasted coconut, marshmallow fluff and chocolate cake pieces...hmmm, no thanks
The exotic flavor known as VA-NIL-LA ice cream with hot fudge
Milk chocolate banana ice cream with hot fudge